Latin American Cuisine
Bamboo clams, also called razor clams, are long and slender, with very sweet, tender meat. If possible get the vendor to clean the clams.
For the salsa
4 ears of fresh corn
20ml fresh lime juiceThursday, 28 June, 2012, 12:00am
Wine importer, educator and blogger Jennifer Luk eats out about five times a week, but says she likes her mother's cooking best. Luk also likes Italian food and will often make herself a pasta dish or a risotto.27 Oct 2011 - 12:00am
As with any good food blog, She Simmers - Thai Home Cooking (shesimmers.com) will make you hungry.28 Aug 2011 - 12:00am
It's easy to see where culantro got the nickname 'sawtooth herb'; the long, green leaves have
serrated edges.15 Jun 2008 - 12:00am
Alexander Verge, 18
A bottle of snake blood - seriously! In Malaysia, where I lived for several years, it's a favourite delicacy so I grew up drinking litres of it. It gives you the energy of 50 men and it tastes fantastic!
Becky Wong, 1518 May 2008 - 12:00am
Shop L, Star Ferry Central Pier 7, Central
Tel: 2167 7251
Open: 11.30am-2.30pm (Sundays noon-3.30pm), 6pm-10.30pm
Cuisine: Contemporary continental6 Mar 2008 - 12:00am
If you're stuck for Christmas gift ideas here are few possibilities worth considering:
Water good idea18 Dec 2007 - 12:00am
Shop 3101-3107, Podium Level 3, Two IFC, Central
Tel: 2393 3933
Open: noon-2.30pm, 6pm-10.30pm (Sat, Sun, public holidays, 11am-3pm)
Cuisine: Sichuan and South American.
Ambience: Groups more than couples.
Price: More than $400 per person for a three-course meal without wine.21 Apr 2005 - 12:00am
Some recipes call for de-veining shrimp. When steamed shrimp are served in Chinese restaurants they come with the heads and shells on and obviously haven't had the black vein on the back removed. I rarely see it done in other Chinese dishes. Is it necessary? It's very time-consuming.24 Aug 2003 - 12:00am
There's no better way to get rid of the cold weather blues than a bit of foot stomping to get body temperatures soaring.14 Mar 2003 - 12:00am
My neighbours back in California had lots of citrus trees in their backyard, and supplied my family with limes, lemons and oranges. Because they gave us so much of the fruit, it was sometimes a struggle to use it all. It wasn't until I became a pastry chef that I realised how versatile citrus fruits can be.20 Jul 2001 - 12:00am
Mark Cholewka is racking up the frequent flier points, as he artfully divides his time between Hong Kong and Singapore.
The Canadian chef is with the Igor's Group and, in Hong Kong, is executive chef in charge of The Boathouse, Stormy Weather and Nomads while in the Lion City, he's the managing director of Igor's - The Main Event.1 Apr 2001 - 12:00am
Award-winning, one-word restaurants such as 'pharmacy' and 'mash' are all the rage in London so when one by the name of 'brown' opened in Happy Valley it caught our attention.15 Oct 1999 - 12:00am
When the weather is warm, ceviche is the perfect food. It is refreshing and delicious, and heat is not used to cook it. The acidity in lime juice 'cooks' the seafood, turning it white and tender.24 Apr 1998 - 12:00am
AT least 40 pairs of eyes will be fixed on the kitchen of the Mandarin, where a small, dark sturdy figure with an infectious smile will be behind the hotel's cookers. What makes Aquiles Abarca Castaneda feel at home anywhere in the world is juggling pots and pans, says the 33-year old executive chef from Santiago, Chile.13 Sep 1995 - 12:00am